Makes 50 one-inch macarons
Ingredients
Almond Mixture
- 2½ cups almond flour
- 1 cup powdered sugar
- ½ cup freeze-dried raspberries, powdered
- 5 edible rose petals, frozen
- egg whites from 3 large eggs
Sugar Syrup
- ¾ cup + 2 tbsp sugar
- ¼ cup + 1 tbsp water
Egg Whites
- egg whites from 3 large eggs
- 2 tbsp sugar
Special Equipment
- electric mixer with paddle & whip attachments
- baking sheet
- heavy saucepan
- candy thermometer
- food processor
- parchment paper
- sieve
- piping bag with ½" tip
How-to
Make Almond Flour Mixture
- Place the almond flour, sugar, and powdered raspberries (freeze-dried raspberries, pulverized in a food processor to a powder) into a food processor
- Pulse until combined. Pass through a sieve to eliminate any lumps
- Place into the bowl of an electric mixer with the egg whites. Use paddle attachment
- Put frozen rose petals into the food processor and quickly pulse to shatter them. Add the rose petals to the mixer, mix until combined
Make Sugar Syrup
- Place the sugar and water in a heavy saucepan and boil. Cook over high heat until it reaches 250º (soft ball stage) on a candy thermometer. This will take about 10 minutes
Whip Egg Whites
- Place the eggs whites and sugar into the bowl of an electric (or hand) mixer with the whip attachment. Whip to stiff peaks
- Once the sugar syrup has reached 250º, pour it slowly into the whipped egg whites with the beaters going. Whip until the whites are glossy and hold a peak again
Finish
- Fold egg whites into the almond flour mixture in batches until smooth
- At this point, place the mixture into a piping bag with a ½" tip. Pipe a dab onto each corner of a baking sheet and place parchment on top to stick. Pipe straight down into quarter sized rounds about one inch apart
- Allow these to rest at room temperature for 1 hour before baking. This helps form the classic crisp top
- Bake at 250ºF for 15-18 minutes. Allow to cool before removing from the parchment. Cool completely before filling (These freeze very well if you are not going to fill them within a day)
Note: Fillings can be nearly anything - ganache, buttercream, caramel, pastry crème, whipped cream!